Easy Homemade Pesto Recipe

This Easy Homemade Pesto will make you say goodbye to the store bought version. A handful of ingredients is all you need for this no fail delicious pesto!

If you’ve ever wanted to make your own pesto but are scared of it, don’t be because nothing could be easier. The great thing about pesto is that it’s so versatile, you can literally use any greens you have, basil, arugula, cilantro, parsley, and a combination of these greens. You can also try different nuts, like walnuts or pecans, almonds, pistachios or cashews.

This recipe is for a basic pesto and it’s so easy to make, perfect for those times when you have some fresh basil and want to use it before it goes brown. All you need really is a food processor and a handful of ingredients. I have used a blender before too, but I find I get the proper consistency with a food processor, but if you don’t own one, the blender will work as well.

Tips for making the best pesto:

Always wash your greens properly, so give that basil a good rinse with cold water and dry it with a salad spinner or between layers of paper towels.

Feel free to adjust the garlic in the recipe. I prefer a really garlicky pesto which is why I use 3 cloves, but if you want less garlic start with 1 clove and give it a taste and if it’s not enough add more as needed.

Always toast your pine nuts or whatever nuts you decide to go with. Toasting the nuts will deepen the flavor of the pine nuts, therefore giving you a tastier pesto.

Don’t be afraid you’ll make too much pesto because pesto freezes beautifully. You can store it in the freezer in a jar for up to 3 months. Another option is to also use ice cube trays. Just fill the trays with pesto, place the trays in a freezer bag then freeze.

Instructions

Toast the pine nuts in a small skillet for 2 to 3 minutes, watching them carefully as they have a tendency to burn easily.

Add all the ingredients to a food processor and blend everything together, pulsing in 5 to 10 second bursts. Continue blending until the texture is pretty smooth. If you find that the pesto is too dry and are having trouble blending it add a couple tbsp of water, or a bit more olive oil.

Taste for seasoning and adjust with salt and pepper as needed.

Video

Notes

Recipe yields abut 1 1/2 cups.

Why toast the pine nuts: I strongly recommend toasting the pine nuts as it deepens their flavor and your pesto will taste that much better.

Store leftovers in an airtight container in the refrigerator for up to a week or up to 3 months in a freezer.

Nutritional information is for 1/4 cup of pesto. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

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Before you throw basil into the food processor, blanch and shock it. To do this throw the basil in a large pot of salted boiling water for about 15 seconds until they wilt, and then plunge them into a bowl of ice water and pat dry.This will prevent your pesto from oxidizing.

Meet Jo

I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.